Beef and Broccoli
adapted from Amy
For the meat:
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon granulated sugar
2 tablespoons water
1-1/4 pounds flank steak (or mix of venison and beef), sliced thin
For the sauce:
4 tablespoons oyster sauce
4 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon granulated sugar
1/4 teaspoon fresh ground black pepper
2 tablespoons water
For the rest:
2 medium heads of broccoli (about 1-1/2 pounds), chopped (stems optional; I leave some in)
1 large bell pepper (I use half red, half yellow), sliced thin and cut in half
1 large yellow onion, cut into 1-inch pieces
3 scallions, chopped or sliced
4 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons rice wine vinegar
Grapeseed or other neutral oil
Crushed chile flakes or chile garlic sauce for serving
In a medium bowl, stir together the cornstarch, baking soda, salt, sugar, and 2 tablespoons of water. Add the beef and mix until well coated. Set aside.
In another small bowl, add all the ingredients for the sauce; whisk until well combined. Set aside.
Bring 1 inch of water to a boil in a saucepan with a steamer. Add the broccoli and bell pepper to the steamer and cover; reduce heat to medium and let cook for 5 minutes, or until a broccoli floret can just be pierced by a fork. Drain and rinse under cold water to stop the cooking. Set aside.
Remove the beef from the bowl and pat dry with paper towels. In a wok, heat 1 teaspoon of oil until very hot. Add the beef and cook for 4 to 5 minutes, stirring frequently to prevent sticking, until just cooked through. Transfer meat to a colander to drain.
Add another 1 teaspoon oil and heat until very hot. Add the onion and scallions and fry for 3 to 4 minutes, stirring frequently, until soft and slightly browned. Add the garlic and ginger and fry for about 30 seconds, stirring constantly. Pour in the rice wine vinegar to deglaze the pan. When it has mostly evaporated, add the sauce, stir, and bring to a boil.
Add the cooked beef and steamed broccoli and bell pepper and stir fry until the sauce thickens and everything is heated through, another 2 to 3 minutes. (If you want more sauce, add another 1/4 to 1/2 cup of water and let boil for a couple of minutes before stirring and tossing through again.)
Serve over Jasmine rice with crushed chile flakes or chile garlic sauce on the side.
Amy gave this family favorite to me a long time ago and I’m upset with myself for waiting so long to give it a proper go. This is absolute perfection. Savory, sweet, beefy perfection. I didn’t even want to add spicy sauce to it the first time… it’s an Asian stir fry and I didn’t want to add heat… now THAT’S love.